Kobe Beef KOBE BEEF

What is Kobe beef?

Kobe beef is raised from Tajima cattle of Hyogo Prefecture,
carefully fattened within Hyogo Prefecture,
and the name is given only to those that meet strict certification standards.

Yield grade A or B, meat quality grade 4 or above, and a marbling score (BMS) of No. 6 or above —
only beef that clears these set standards is certified as Kobe beef.

It is also registered under Japan's Geographical Indication (GI) Protection System
as "Kobe Beef, Kobe Niku, Kobe Gyu, KOBE BEEF",
protecting both the name and the quality.

The meat is fine-grained and tender, marked by beautiful marbling in which fat threads finely through the muscle.
The register of Japan's Ministry of Agriculture, Forestry and Fisheries notes its high proportion of monounsaturated fat, fine texture,
melting mellowness and distinctive aroma.

Sources: Kobe Meat Distribution Promotion Council / Register of Japan's GI Protection System, Ministry of Agriculture, Forestry and Fisheries

What is the best way to eat Kobe beef?

As the group that handles more Kobe beef than any other in the world, we have kept searching for the answer.
A way to draw out only the very best of Kobe beef, to its fullest...
While turning that question over, one dish came to mind: unaju, the lacquered box of grilled eel that is Japan's classic feast.
Years of skill and care seep out of the butchering and the grilling. It is in this extremely simple process that the highest "purity" lives. We are convinced that pursuing that purity is the most delicious way to eat Kobe beef.
What we arrived at is the Kobe beef steak we serve today.

Top-prize shields from the Kobe Beef Competition on the shelves inside

The flavour of Kobe beef, undiminished

We use only top-prize cattle — roughly 1% of all Kobe beef.
The refined sweetness, fine aroma and delicate melt that belong to Kobe beef alone open up on the palate.
We grill it over lava stone so that the beef's own flavour comes through at a high "purity", free of anything extraneous.

Kobe beef and vegetables before grilling, presented in dry-ice mist

A new possibility for Kobe beef

Cutting and grilling techniques that make the most of Kobe beef open up a new possibility for it.

Kobe Beef KOBE BEEF

What is the best way to eat Kobe beef?

The flavour of Kobe beef, undiminished

A new possibility for Kobe beef

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